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IT- IT 44 e in k 6 tr 4 W n Z Perfect Close for a Meal Meal Apricot Apricot Jelly Roll See Recipes Below I Mother Daughter DaUghter r-DaUghter Luncheon Once a year it is becoming for Daughter to don the cooks cook's cap andI and uniform and come comeIl out with a whole wholemeal I meal cooked to toI Il I please Mother And the day Mother Moth Moth- I er appreciates it c most is on her day day of at the year year year- Mothers Mother's dayl day So today Ive I've planned a n menu which even the youngest cooks can make into a glorified meal to which they can cnn invite their mothers Now young cooks on your toes if you would gather laurels at Mothers Mother's Mother Mothers Mother's Moth Moth- er ers er's day luncheon lunche n time I Bring out the th measuring cups and ingredients II first Then read the recipes over several times and visualize each cacti step before you start Ready Good Your first course served course served in small glass cups with willi a sprig of mint if you can get it will it-will will stimulate the appetites and brighten the table Fruit ruIL Cup Serves 8 3 oranges peeled 1 grapefruit peeled 1 I pint strawberries hulled 2 bananas Section the oranges and grape grape- fruit Peel the bananas and dice Mix with fruit sections Sprinkle lemon juice over the fruit sweeten to taste Let stand and chill When ready rendy to serve place in fr fruit it cups Eggs Eggs- 4 plentiful now because the cove government ment asked farmers to have their the r hens work overtime to increase egg production that they might be sent abroad broad and have enough for home use So bring out the eggs and their surplus of nutrition to menus by choosing one of these two recipes for your main luncheon dish Eggs are noted for the facility ti with which they 1 can be cooked and there is but butone butone butone one major rule to follow in cooking them use as little heat as possible to get a n tender product EgGs ggs a la King Serves 8 6 4 tablespoons butter 4 tablespoons of flour 2 cups hot milk 1 teaspoon salt Pepper 54 tablespoon chopped onion 1 tablespoon ta chopped green pepper This Weeks Week's Menu Mother-Daughter Mother Banquet Fruit Cup Eggs a La King Asparagus Orange Frosted Berry Salad Biscuits and Honey Jelly Roll Tea or Coffee Recipe Given tablespoon chopped pimiento hard cooked eggs 15 cup sliced cooked mushrooms Melt the butter add the flour and stir until smooth Combine with willi hot milk Let cook eight minutes over hot water wlter in a double boiler Stir with egg beater Add onion green pepper pimiento sliced eggs and mushrooms Let cook five minutes Serve hot on buttered toast Eggs a la Rockefeller Makes 1 serving 1 slice bread 1 thick slice tomato 1 soft sort cooked egg 2 Z tablespoons cheese sauce Parsley Toast the bread slightly and spread thinly with butter Place the slice of at tomato on the bread read then on the tomato put the soft boiled egg Over this pour the cheese sauce and garnish with pars pars- ley Icy Cheese sauce Add Vi cup finely grated or finely cut cheese to 1 cup hot white sauce and stir until cheese is dissolved Orange Frosted Berry Berry Salad Serves 6 1 tablespoon gelatin 2 tablespoons cold water Vi i cup orange juice heated I i cup orange juice unheated 14 cup sugar 1 tablespoon lemon juice 1 I cup orange pieces M sit cup CUll berries or seedless grapes 1 i cup sliced peaches Orange sections Frosted berries Soften the gelatin in the water 5 minutes Dissolve in the heated or orange orange orange or- or ange juice Cool and add the unheated unheated unheated un un- un- un heated orange juice When slightly thickened add the orange pieces grapes and sliced peaches Pour into individual molds Chill until firm and garnish with orange orange orange or or- ange sections and clusters of frosted berries To frost berries dip in slightly beaten egg white and roll rollin rollin rollin in granulated sugar Spread on paper paper paper pa pa- per to dry Serve salad with lemon flavored mayonnaise As you go into your sugar ration ing period are you keeping your eyes peeled for recipes that take it easy on the sugar without sacrificing sacrificing ing any of their appetite appeal For that very reason you'll like this one of jelly roll because it uses naturally nat nat- uraU sweetened apricots for the filling and eliminates the powdered sugar sprinkled over the top I Jelly Roll Holl Slakes Makes 12 10 slices 3 eggs H 14 teaspoon salt 1 teaspoon vanilla extract 1 cup sugar 1 cup sifted cake flour 1 teaspoon baking powder 5 tablespoons flour 2 tablespoons butter Add salt and vanilla to eggs beat until light and fluffy nuffy Add sugar in 2 tablespoon 2 portions beating after each addition Add sifted flour and baking powder Fold in carefully and quickly Stir SUr in water ater and butter but but- ter heated together until butter is melted Pour into a jelly roll roU pan about 16 by b 11 by 1 inch that has been greased and lined with paper then greased again Bake in a mod hot degree oven about 18 minutes or l t nicely risen and delicately brown over the surface Loosen edges and turn onto a piece of waxed paper or a towel sprinkled with powdered sugar Remove pan and peel ofT off waxed paper Spread with dried fruit fruit- fruito fruit cook cook o your our favorite dried fruit apricot prunes or I peaches are good goodin in in a minimum o ol of i water then put rough a sieve I cool and spread I Roll lengthwise j cool coolon on a cake rac rack raci I II IJ you tau would u like expert advice on onI I Maur jour cooking and household problems urite to 0 Lynn Chambers Western If 1 Newspaper Union South lO Desplaines IS' St. St Chicago Ill III Ill tase enclose a stamped rn d sell addressed J envelope envelop Jo for tor lour our or reply I Released by w. w western N Nt u. u Union Nr |
